World's Best Lasagna (Printable)

Layered Italian comfort with meat sauce, ricotta, mozzarella, and Parmesan. Serves 8 in just over an hour.

# What you need:

→ Pasta & Cheese

01 - 12 sheets lasagna noodles, uncooked
02 - 15 oz ricotta cheese
03 - 1 large egg
04 - 4 cups shredded mozzarella cheese
05 - 1 cup grated Parmesan cheese

→ Meat Sauce

06 - 1 lb ground beef, lean
07 - 1 lb Italian sausage, casing removed
08 - 4 cups marinara sauce
09 - 4 cloves garlic, minced
10 - 2 tablespoons olive oil
11 - 1/4 cup fresh basil, chopped
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper

# Directions:

01 - Set oven temperature to 375°F and allow to fully preheat
02 - Heat olive oil in large skillet over medium heat, add minced garlic and sauté until fragrant, approximately 1 minute
03 - Add ground beef and Italian sausage to skillet, breaking apart with spatula while cooking until completely browned, 8 to 10 minutes, then drain excess fat
04 - Stir in marinara sauce, salt, pepper, and chopped basil, then simmer for 10 minutes to develop flavors
05 - In mixing bowl, combine ricotta cheese and egg, stirring until smooth consistency is achieved
06 - Spread thin layer of meat sauce on bottom of 9x13 inch baking dish
07 - Arrange 4 lasagna noodles slightly overlapping across meat sauce layer
08 - Spread half of ricotta mixture over noodles, top with one-third of mozzarella cheese, followed by additional meat sauce
09 - Repeat layering sequence with remaining noodles, ricotta mixture, mozzarella, and meat sauce
10 - Top with last layer of noodles, remaining meat sauce, then finish with remaining mozzarella and Parmesan cheese
11 - Cover baking dish tightly with aluminum foil and bake for 25 minutes
12 - Remove foil and bake additional 15 minutes until cheese achieves golden color and bubbly texture
13 - Remove from oven and allow lasagna to rest undisturbed for minimum 15 minutes before portioning and serving

# Expert Advice:

01 -
  • Every forkful delivers tender pasta, savory meat, and three kinds of melted cheese in one perfect bite.
  • It actually tastes better the next day, making your future self very happy.
  • This feeds a crowd without requiring you to stand over the stove during the party.
  • The uncooked noodles mean one less pot to scrub and zero chance of overboiled mush.
02 -
  • If you skip the resting time, your first slice will be a saucy landslide, wait the full fifteen minutes.
  • Uncooked noodles need enough sauce to hydrate, so do not skimp on the marinara or they will bake up crunchy.
  • Cover the foil loosely, if it touches the cheese it will stick and peel off your beautiful golden crust.
03 -
  • Let the assembled lasagna sit in the fridge for an hour before baking, the noodles will start softening and the layers will hold together even better.
  • Use a sharp serrated knife to slice through cleanly, wiping the blade between cuts for neat, bakery-perfect portions.
  • If the edges start browning too fast, tent a piece of foil loosely over the top for the last few minutes of baking.
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